Calendar coincidence: Thanksgiving and Hanukkah blend for feasting

Second-grader Rozie Aronov, 7, holds up a menurkey, a paper-and-paint mashup of a menorah and turkey she created Nov. 20 at Hillel Day School in Farmington Hills, Mich. The recent class project reflects one way for Jews in the United States to deal with a rare quirk of the calendar that overlaps Thanksgiving with the start of Hanukkah. The last time it happened was 1888 and the next time is 79,043 years from now — by one estimate that's widely repeated in Jewish circles. (AP Photo/Paul Sancya)

For the first time since 1918, the dates for Thanksgiving and the beginning of the eight-night Hanukkah or Festival of Lights coincide.

As we prepare for the Thanksgiving feast and time with family, friends and delicious food, we present a couple of traditional Hanukkah recipes as well as the more traditional recipe suggestions.

Whether served as an extra bountiful menu or reserved for another weekend celebration, perhaps you'll want to include a beautiful beef brisket and shredded potato latkes.

Roasted Orange Turkey

1 turkey (12 to 14 pounds)

1/2 cup butter, softened

1/2 cup packed brown sugar

1/4 cup grated orange peel

1/2 teaspoon ground ginger

1 large navel orange, quartered

1 large apple, quartered

1 small onion, quartered

1 cup unsweetened apple juice

1/2 cup orange juice

Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine the butter, brown sugar, orange peel and ginger. With fingers, carefully loosen skin from the turkey breast; rub some of the butter mixture under the skin. Secure skin to underside of breast with toothpicks.

Pour droppings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil.

In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

For cranberry vinaigrette, combine first seven ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream.

Transfer to serving dish. In a large bowl, toss the salad greens, apples and walnuts. Serve with vinaigrette. Serves 8.

(Recipe courtesy of "Best Loved Recipes," Reiman Publications)

Maple-Dijon Sprout Medley

1-1/2 pounds fresh brussels sprouts, halved

2 cups frozen pearl onions

1 cup fresh baby carrots, halved lengthwise

1/4 cup butter, cubed

1/3 cup maple syrup

4 teaspoons Dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup walnut halves, toasted

Place the brussels sprouts, onions and carrots in a steamer basket; place in Dutch oven over 1 inch of water. Bring to a boil; cover and steam for 8 to 10 minutes or until crisp-tender. Transfer to a large bowl.

In a microwave, melt butter and syrup; stir until smooth. Stir in the mustard, thyme, salt and pepper. Pour over vegetables and toss to coat. Sprinkle with walnuts. Yield: 9 servings.